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Date: Apr-May 2007

8 result(s).

My thought is since I am in the TA range for a red wine, although at the low end, I am going to inoculate without any acid additions…

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The Acid Test I crushed and sulfited my Cab grapes. In doing the initial tests I got the following readings. Brix was 23.5 (+.22 temp correction) = 23.7, S.G. 1.099 (+.013 temp correction) = 1.112, TA = .60 g/100 mL, pH = 3.02, Temp = 75 •F (24 •C) In the last WineMaker contest all

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We just blended a 55-gal. (210-L) oak barrel with a blend of 60% Zinfindel and 40% Merlot…

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The Zin of Blending Since I can’t taste your wine and so don’t know the profile of each individual component, it’s hard to give you “the right” answer. And I would hazard that there really is no right answer; it all depends on what you are trying to achieve in your final wine. Zinfandel is

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Why are my TA readings off?

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I have to hand it to you for doing such complete analysis on your must. If every winemaker were as conscientious as you are, we’d have fewer stuck fermentations, sluggish malolactic fermentation bugs and unhappy yeast beasties. I think you made the right choice to not add any acid to this batch. As you mention,

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How do I know if I’ve blended correctly?

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The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could we have done better with a different combination? Please advise. Gary Anderson Lodi, California Since I can’t taste your wine and so don’t

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Life’s Lessons: Dry Finish

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This article originated as I was explaining to my son Christian the differences in the way I make wine and the way his grandfather used to make it. It all began in

Vineyard Field Trips

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‘Talent Borrows, Genius Steals’ -attributed to Oscar Wilde As I set out to structure this issue’s “Backyard Vines,” I revisited previous articles to see what vineyard subjects I’d neglected. Surprisingly, I found articles stretching all the way back to 2003, which means 2007 marks the fifth vintage for me as a WineMaker columnist. Letting this sink

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Blending and testing: Wine Wizard

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The Zin of Blending We just blended a 55 gal. 1997 oak barrel with a blend of 60% Zinfindel and 40% Merlot. Whatever comes out, we’re going to drink it! But could we have done better with a different combination? Please advise. Gary Anderson Lodi, California Since I can’t taste your wine and so don’t

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Wine Wizard Revealed & Top 10 Winemaking Questions

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A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is that each day winemakers will email us asking for help and looking for answers. When WineMaker launched in 1998, we realized the importance

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8 result(s) found.